Today in the Blue Zones, we went to Ikaria, Greece with #childrenshospitalofphiladelphia
These are some of the best shots from the picnic! 😂 thank you @connor.cooks for the delicious pickles that completed this summer lunch 🙂
The hummus recipe is the star here. It doesn’t include tahini(sesame seed paste) like many hummus recipes. It’s a lighter version, and uses parsley and red wine vinegar as flavor enhancers instead.
The fixings on top are the modern day additions. Try some grated beet which are sweeter than the roasted kind. And top with tomatoes or carrots. These are « tartines » or open faced sandwiches to cut back on bread. Choose romaine lettuce leaves for the gluten-free approach.
This hummus is light and has more texture than tradition one. I really enjoyed it. From my kitchen to yours.
Hummus with Parsley
* 1 can (15oz) garbanzo beans (chickpea), drained
* 1 clove garlic, peeled
* 2 Tbsp. Chopped parsley
* 2 Tbsp. extra virgin olive oil
* 1-2 tsp. Red wine vinegar
In food processor, immersion blender or blender add drained garbanzo beans, ½ parsley, ½ oil and blend. Add 1-2 Tbsp. water or oil if the motor needs help running. Process until smooth but a few beans can be seen. Top with red wine vinegar, remaining oil and parsley. Enjoy with sourdough bread like the Ikarians do or with fresh cut veggies.